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Shrimp Salsa Recipe
Shrimp Salsa Recipe photo by Taste of Home

Shrimp Salsa Recipe

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"Every time I take this salsa to a party, it's the first thing to go," details Monique Jacketta of West Bountiful, Utah. She was skeptical when her mother gave her the recipe, but says one taste won her heart!
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings

Ingredients

  • 1/3 pound cooked small shrimp, peeled and deveined
  • 1/4 cup chopped avocado
  • 3 tablespoons chopped onion
  • 3 tablespoons chopped tomato
  • 3 tablespoons chopped radishes
  • 4-1/2 teaspoons lime juice
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons chopped jalapeno pepper
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • Dash pepper
  • Tortilla chips

Nutritional Facts

1/3 cup equals 80 calories, 4 g fat (1 g saturated fat), 74 mg cholesterol, 236 mg sodium, 3 g carbohydrate, 1 g fiber, 8 g protein.

Directions

  1. Cut shrimp into small pieces; place in a small serving bowl. Stir in the next 10 ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla chips. Yield: about 1-1/3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Shrimp Salsa in Country Woman January/February 2003, p39

Nutritional Facts

1/3 cup equals 80 calories, 4 g fat (1 g saturated fat), 74 mg cholesterol, 236 mg sodium, 3 g carbohydrate, 1 g fiber, 8 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Shrimp Salsa

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   (4)
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MY REVIEW
Reviewed Jul. 4, 2011

"I made this for a 4th of July BBQ. I used a sweet red onion (for a onion) and added a generous amount of minced-chopped garlic to the recipe."

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